It is a simple, delicious and pretty dessert. It requires making sweet pastry and a crème pâtissière. Both are easy to make and are explained in my previous posts. I wish to add that the technique of making the aforementioned open up avenues to many other desserts. Apricots in syrup can be found in any large supermarket in Nairobi. I used the Del Monte Brand. Yes, Del Monte, an international company, grows many fruits in Kenya for its canning industry.
A whisk, a rolling-pin and a wooden spoon are all the equipment needed. However, I still believe that food processors and hand blenders are kitchen saviors.
- Line a tart mold with sweet pastry dough. Poke the dough with a fork. Let it rest in the refrigerator for about 20 minutes. Place a greaseproof paper on top and weight down with beans. Cook at 190 Celsius for 20 minutes
- Make the crème pâtissière with ½ litre of milk, 4 egg yolks, 110 gr of caster sugar and 60 gr of sifted flour and a dash of vanilla essence. See my post on crème pâtissière for the method
- Remove the greaseproof paper and the beans from your pastry and let it cool for 15 minutes
- Lay the crème pâtissière on top of the pastry and place the apricots according to a pattern of your choice
- Cook at a 200 Celsius oven for 20 minutes
- Pour the syrup of the apricots in a small pot and heat up until it thickens and, using a brush, glaze the tart.